From Cherry Creek Cellars
1-1/2 cups farfalle pasta
3 cups chicken broth
1/4 cup parmesan cheese rind (cut up)
1/2 cup shredded parmesan cheese
3 tsp sauteed minced garlic
3 Tbl Cherry Creek Cellars Olive Oil
2 Tbl Cherry Creek Cellars 18-year-old Balsamic Vinegar
1 pint cherry tomatoes (halved)
1/2 cup sliced fresh basil to garnish
Cherry Creek Cellars Fleur de Sel to taste
Boil pasta al dente. Drain.
Boil chicken broth with parmesan rind until reduced to 2 cups. Remove rind. Add saut ed minced garlic, olive oil and balsamic vinegar to the broth. Toss pasta with broth until evenly coated. Garnish with tomatoes and fresh basil and shredded parmesan cheese. Salt and pepper to taste.
Serve with Cherry Creek Cellars Summer Breeze.